Directions

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until potatoes are just tender.

Meanwhile, in a small bowl, whisk the mayonnaise, sugar, vinegar, salt, dill and pepper. Drain the potatoes; cube and place in a large serving bowl. Cool slightly. Add onion and dressing; stir gently to coat. Cover and refrigerate for 2 hours or overnight.

Originally published as Three Potato Salad in Country Woman October/November 2007

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